Macaroni Soup Recipe

Instructions

1. Cook the Meat: Heat olive oil in a large pot over medium heat. Add ground meat, breaking it apart, and cook until browned (5-7 minutes). Drain excess fat.
2. Sauté the Vegetables: Add onion, garlic, carrots, celery, and bell pepper. Cook for 5-6 minutes, until softened.
3. Add Broth and Seasoning: Stir in tomatoes, broth, water, oregano, basil, paprika, salt, and pepper. Bring to a boil, then simmer 15 minutes.
4. Cook the Macaroni: Add macaroni and simmer for 10-12 minutes, or until tender.
5. Add Peas or Corn (Optional): Stir in frozen peas or corn during the last 5 minutes of cooking.
6. Serve: Ladle into bowls. Top with Parmesan cheese and parsley (optional). Serve warm with crusty bread.

Cook Notes & Tips

• Macaroni: For make-ahead, cook macaroni separately and add before serving to prevent mushiness.
• Vegetables: Add other veggies like zucchini or spinach!
• Broth: Use low-sodium broth and adjust seasoning to taste.

Recipe Variations

• Vegetarian: Omit meat, use vegetable broth, and add mushrooms, zucchini, or chickpeas.
• Spicy: Add 1/4 teaspoon red pepper flakes or cayenne pepper.
• Cheesy: Stir in 1/2 cup shredded cheddar cheese before serving.

Frequently Asked Questions (FAQs)

Q: Can I use another type of pasta? A: Yes! Use any small pasta shape.

Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.

Q: Can I freeze macaroni soup? A: Yes, but freeze without pasta; cook pasta fresh when reheating.

This macaroni soup is the perfect cozy meal! Easy to make, packed with veggies, and delicious. Enjoy!